Functional healthy food product from naked oats
Автор: A.V. Sumina, V.I. Polonskiy
Рубрика: Пищевая биотехнология
Статья в выпуске: 3 (89), 2021 года.
The aim of this study is a comparative analysis of the functional value of cereal products obtained from hulled and naked forms of oats. The object of the study was the grain of oat samples grown on the territory of the Beysky district of the Republic of Khakassia. In grain raw materials, the filminess of grain, the content of protein, fat, calcium and phosphorus in it was assessed. The total content of antioxidants (CCA) was determined by extracting samples with hot bidistilled water. The measurement of the CCA value was carried out using a Tsvet Yauza-01-AA device. Gallic acid was used as a reference sample. A food product was made from grain by roasting and grinding (technology 1) or grinding and subsequent roasting (technology 2). In the obtained cereal product, the CCA value was measured and a number of its organoleptic characteristics were visually recorded. As a result, it was found that in naked oat samples the content of protein, fat and macronutrients was, respectively, 45; 36; 23; 40% higher in comparison with the membranous forms, and the level of SSA differed insignificantly. A grain product made on the basis of naked oats had higher nutritional and functional properties; in the process of its production, a much smaller amount of waste was formed. Technology 1 and 2 gave almost the same results. The proposed product solves the problem of obtaining a dry cereal nutritious functional ingredient based on the grain of naked oats, which has more pronounced medicinal and prophylactic properties, a long shelf life, low cost and is available for all age categories and strata of consumers.)
Oats, hulled, naked, heat treatment, protein, fat, calcium, phosphorus, antioxidants, organoleptic characteristics
Короткий адрес: https://readera.org/140259867
IDR: 140259867 | DOI: 10.20914/2310-1202-2021-3-92-97